Canned Spiced Pickled Beets

9 Reviews

Prep: 1 hr
Cook: 45 min
Ready In: 1 hr 45 min

“Found this recipe in an old recipe box I bought at a rummage sale years ago. It's easy, and everyone who tries them loves them. I use large mouth quart or pint jars. Makes 6 quarts of beets.” - by Lori in Hibbing, MN

Ingredients

5 1/3 cups distilled white vinegar
4 cups white sugar
4 cups water
2 tablespoons ground cinnamon
1 1/2 tablespoons salt
1 tablespoon ground cloves
12 pounds beets, peeled and sliced
6 1-quart canning jars with lids and rings

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Metric US

Original recipe yields 6 quarts

Directions

In a large pot, mix the white vinegar, sugar, water, cinnamon, salt, and cloves together; bring the mixture to a boil, and stir until the sugar has dissolved. Stir in the beets, and simmer until tender, 15 to 20 minutes.
Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Using a slotted spoon, pack the sliced beets into the hot, sterilized jars, and pour in the beet liquid to fill the jars to within 1/4 inch of the top. Run a sterilized knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 30 minutes. Add more time if you are at high altitude.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition

Amount Per Serving (18 total)

Calories
307 cal
15%

Fat
0.6 g
< 1%

Carbs
74.2 g
24%

Based on a 2,000 calorie diet

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Reviews (9)

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Mrs.Williams

Jul. 16, 2011

"This is the first time I've ever made pickled beets and I thought these turned out wonderful :) The spices add a really nice warmth to the recipe and the beets are quite addictive! It's also an easy r..." See moreecipe and a great way to use up a bunch of beets! These would be so great in all kinds of things, like salads and such. So good! Thanks for the recipe!!"

Brian

Sep. 7, 2011

"Being a former bluejacket I knew this couldn't go wrong. We made them, love them and will make them again. Brian B...." See more"

Leah

Aug. 27, 2011

"while pickled beets are not everyone's favorite, this recipe ought to be a pickled-beet-fan's favorite! Very easy and just the right amount of spices...." See more"

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